The Story Behind The Sea of Confusion
Tropical flavors and Jamaican rum give this multi-colored cocktail a summer vacation vibe. If you don’t have pear brandy, you can substitute grappa, kirsch, or even Cognac.
The recipe comes to us from Houston Eaves, beverage director of San Antonio’s Esquire Tavern. Opened in 1933, it’s the city’s oldest watering hole, and holds the strange yet notable distinction of having the longest wooden bar in the state.
Ingredients In The Sea of Confusion:
- 1 ounce rum, such as Hamilton Jamaican Gold
- ½ ounce pear brandy, such as Clear Creek
- ¼ ounce Chartreuse
- ¼ ounce Amaro Sfumato
- ¾ ounce passion fruit simple syrup
- ½ ounce fresh lemon juice
- 5-6 dashes Angostura-Lemonhart 151
- Small bunch of mint for garnish (optional)
Sea of Confusion Directions:
- Combine all ingredients in a glass with ice.
- Swizzle to combine flavors.
- Serve in a footed pilsner or cordial glass with pebble ice and mint.